Graef SKS 700, Руководство по эксплуатации

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Grilled rump steaks with mixed tomato salad
For steaks:
4 rump steaks about 250 g
each
Salt from the mill
Pepper from the mill
Vegetable oil for greasing the
cooking grid
For the salad:
400 g mixed tomatoes
2 shallots
25 ml tomato vinegar
2 tablespoon of honey
25 ml vegetable stock
25 ml olive oil
Some basil sprigs as
garnishment
1. Prepare the barbecue for medium, high direct heat (with cover approximately 200°C-
220°C).
2. Season the steaks with salt, grease the cooking grid with oil and grill both sides for 2-3 min-
utes in closed condition until a pattern emerges. Then change to indirect heat and keep on
grilling for approx. 5 minutes. Finally, let rest for a further 5 minutes and season with pepper.
3. Clean and wash the tomatoes depending on their nature, remove the stem and slice them
using the Graef universal cutter and the MiniSlice attachment at level 2. Peel shallots and
cut into fine cubes. Mix up all other ingredients with each other and season with salt,
pepper.
4. For serving, mix up the tomatoes with vinaigrette, cut the steaks into tranches and serve in
addition. Garnish the tomato salad with basil.